Identification of Aurone Glycosyltransferase with Glycosidase Activities from Wine Yeast

  • Lopes Souza
Keywords: Aurone glycosyltransferase, glycosidase activities, killer behaviour, Patagonian

Abstract

Flavour (aroma and taste) is the most important distinguishing characteristic of wine. Wine flavour is classified
according to the sources of the different compounds contributing to it, this includes varietal, prefermentative,
fermentative and postfermentative flavours.

Published
2020-02-01